Spiced Slightly More Involved Carnitas

Still a good amount of liquid left to go

This works well with about half of a bone in pork butt. Use the bone to make a meat stock.


  1. 3-4 lbs pork shoulder/butt cut into large chunks stringy fat/skin removed
  2. 1 dried ancho ground
  3. 1 dried new mexico chili ground
  4. 1 dried cayenne ground
  5. 1 tbsp coriander seed ground
  6. 1 tbsp black peppercorn ground
  7. 2 tbsp sea salt ground
  8. 2 tbsp cinnamon
  9. 1 tbsp nutmeg
  10. 1 tsp clove ground
  11. 1 bay leaf
  12. 1 onion diced medium
  13. 4 garlic cloves chopped roughly
  14. zest of 1 orange
  15. 4 cups meat stock
  16. 12 oz lager/ale

Combine ground chilis and spices and rub into meat. Let marinade for 12-24 hours. Put remaining ingredients and meat in a large stock pot. Bring to a boil and then stew on medium until all liquid has evaporated and meat shreds easily. Serve on corn tortillas with any assortment of toppings.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Mexican, Pork, Recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.